PUMPKIN RECIPES 15
EASY PUMPKIN PANCAKES
1/2 cup canned 100% pure pumpkin
2 large eggs
2 tablespoons canola oil
1 cup milk
2 cups all purpose baking mix (Jiffy or Bisquick)
2 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
1. In a bowl, mix together the baking mix, sugar and pumpkin pie spice.
2. In another bowl, mix together the pumpkin, eggs, oil and milk.
3. Add flour mixture all at once. Stir just till blended.
4. Coat a griddle/skillet with a spray of canola oil. Pour 1/4 cup batter for
each pancake.
5. Over medium high heat, cook pancakes till golden brown, turning to cook second
sides when pancakes have a bubbly surfaces and slightly dry edges.
Yield: 10 pancakes.
PUMPKIN PUFF PANCAKES
2 eggs
1 c. milk
1/2 c. cooked pumpkin
1 3/4 c. Bisquick baking mix
2 tbsp. sugar
1/2 tsp. each cinnamon, nutmeg & ginger
1/4 c. salad oil
In small mixer bowl, beat eggs on high speed 5 minutes or until thick and lemon colored. Pour batter by tablespoons onto medium hot ungreased griddle. Bake until puffed and bubbles begin to break. Turn; bake other side until golden brown. About 15 dozen 2" pancakes.
PUMPKIN PANCAKES
2 c. Bisquick
1 egg
1 c. milk
1/2 c. cooked pumpkin
1/2 tsp. cinnamon
Combine above ingredients and cook on griddle as other pancakes. Serve with butter, syrup or powdered sugar. Makes about 12.
CRANBERRY PUMPKIN BREAD
2 large eggs, slightly beaten
1 1/2 cups sugar
1/3 cup plus 1 tbsp canola oil
1 cup packed unsweetened pumpkin
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground allspice
1 tsp baking soda
1 cup chopped cranberries
1. Preheat the oven to 350°F. Coat a 9x5x3 inch loaf pan with nonstick cooking spray and dust with flour.
2. In a large bowl, combine the eggs, sugar, canola oil, pumpkin, and vanilla.
3. In a separate bowl, combine the flour, cinnamon, allspice, and baking soda. Make a well in the center. Pour the pumpkin mixture into the well. Mix just until moistened. Stir in the cranberries.
4. Spoon the batter into the prepared loaf pan. Bake for 1 to 1 ¼ hours, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
ZUCCHINI PUMPKIN BREAD
Preheat oven to 350F.
1/2 cup vegetable oil
1 cup sugar
3 large eggs
1 teaspoon vanilla
2 cups grated zucchini
1 cup canned pumpkin puree
2 cups whole wheat flour
1 tablespoon cinnamon
2 teaspoons nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: toasted walnuts, currants or raisins, lemon zest
In a large bowl, combine the oil and sugar with an electric mixer. Add the eggs and vanilla and beat until mixture turns lemony yellow and almost syrupy. Add the zucchini and pumpkin and beat until completely incorporated (that's because from here on, mix only enough to incorporate the dry ingredients, if there's too much beating, the bread will develop holes).
Combine the remaining ingredients, stirring them around with a spoon to combine quite well but without incorporating into the wet batter.) Combine dry ingredients into the wet batter, beating only until just combined. Stir in, preferably with a spoon so not to overbeat, nuts, currants, etc.
Transfer to a greased bread pan and bake for 1 hour. Insert a knife into the center, if it comes out clean the bread is done, if it doesn't, bake for another 5 minutes at a time until the knife does come out clean.
Let cool for 15 minutes. Turn onto a rack and let cool completely. Wrap in foil and let rest at room temperature for flavors to meld overnight or for about 8 hours.
PUMPKIN ZUCCHINI BREAD
3 eggs, lightly beaten
2 cups sugar
1 cup mashed pumpkin
1 cup butter, melted
1 tablespoon vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts
1
Before beginning, preheat your oven to 350 F and grease and flour two loaf pans.
2
Mix eggs and sugar together, then stir in the pumpkin and butter.
3
Stir dry ingredients together and add to egg mixture.
4
Mix well.
5
Stir in the zucchini and nuts.
6
Divide into pans and bake 45 to 50 minutes or until the loaves test done.
7
Cool in pans ten minutes before removing to wire racks to cool completely.
PUMPKIN SOUFFLE`
Mix together:
1 pkg instant vanilla pudding
1 3/4 cold milk
1/2 cup pumpkin puree
1/2 tsp cinnamon or pumpkin pie spice
Pour into serving dishes. Refrigerate until firm. Top with cool whip and drizzle lightly with maple syrup and walnuts.
PUMPKIN TRIFLE
1 package (14-1/2 ounces) gingerbread cake mix
1-1/4 cups water
1 egg
4 cups cold fat-free milk
4 packages (1 ounce each) sugar-free instant butterscotch pudding mix (can use pumpkin pudding mix)
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and allspice
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.
PUMPKIN CORNBREAD MUFFINS
2 packages of Jiffy corn muffin mix
1/2 can of pumpkin
2/3 cup of milk
2 eggs
spread batter in an 8x8 aluminum foil pan and bake for 40 minutes.
PUMPKIN CORN MUFFINS
1 box Cornbread Mix (15 oz.)
1 egg
3/4 cup milk
1/2 cup oil
1 tsp. vanilla extract
1 tsp. ground nutmeg
1/2 can canned pumpkin
Preheat oven to 350 degrees F. Grease a 8 x 8-inch square or round baking pan.
Combine cornbread mix, egg, milk and oil. Add vanilla then nutmeg. Mix together. Add pumpkin to mixture then pour into prepared pan. Bake in preheated oven for 35-40 minutes or until knife comes out clean.
PUMPKIN GINGER MUFFINS
One of the great things about this recipe is you can take out a few muffins to bake at a time. The frozen batter will keep in the freezer for up to six weeks.
1-1/2 cups sifted all-purpose flour
1-3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3/4 stick margarine, softened
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 egg
1/2 cup canned pumpkin
1/2 cup milk
1/2 cup currants (optional)
In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Beat the margarine, granulated sugar, and brown sugar in a medium-size bowl until light and fluffy. Beat in the egg and pumpkin. Add the flour mixture alternately with the milk, blending well. Fold in the currants, if desired.
With an ice-cream scoop, fill paper-lined muffin tins three-fourths full. Place in the freezer until solid. Remove the frozen batter in their paper cups from the muffin tins and seal in reclosable plastic bags or covered plastic containers.
When ready to bake, remove the paper cups from the freezer and place in a muffin tin. Bake in a preheated 350 degree oven until the muffins spring back from the touch, about 30 to 40 minutes.
PUMPKIN CREAM CHEESE SPREAD
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups
NO-BAKE PUMPKIN OATMEAL COOKIES
1 cup oatmeal
1 1/2 tsps vanilla sugar
1/4-1/2 tsp pumpkin pie spice
2 1/2 TBSP pumpkin puree
1/4 cup packed brown sugar
a pinch of salt
1/4 cup raisins
2 TBSP powdered sugar
1/4 tsp cinnamon
Combine everything (except for the cinnamon and POWDERED sugar :) in a large bowl, starting with the oatmeal and ending with the pumpkin.
Roll dough into3/4 inch balls.
Combine powdered sugar and cinnamon in a shallow bowl, then roll the balls of cookie dough in the sugar
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